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Ingredientes
- 3 Tablespoons canola oil
- 1 teaspoon minced garlic
- 1 whole onion, chopped
- 1/2 teaspoon minced ginger
- 1 whole tomato, chopped coarsely
- 1 cup boneless lean pork cubes
- 2 Tablespoons patis or fish sauce
- 1 vegetable bouillon cube
- 1 large eggplant, cut into cubes (about 2 cups)
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 Tablespoons bagoong or Filipino shrimp paste
- 1 bunch scallions, chopped for garnish
Direcciones
- In a large skillet, add the vegetable oil. Over medium high heat, saute the garlic, onions and ginger. Add the tomatoes. Cook a few minutes till the vegetables soften and then you’ll have a good base for a saute.
- Add the pork cubes and cook for about 8-10 minutes till meat is tender.
- Add the broth, bouillon cube, fish sauce. Blend all ingredients well for a flavorful saute base.
- Finally add the eggplant cubes and cook for 10-12 minutes till it softens. Be careful not to overcook or the eggplant gets mushy. Add salt and pepper.
- Add the “bagoong” or Filipino shrimp paste. Mix gently so that it coats the vegetables.
- Garnish with scallions.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1167g | |
| Calories 872 | |
| Calories from Fat 494 | 57% |
| Total Fat 55.68g | 70% |
| Saturated Fat 7.71g | 31% |
| Trans Fat 0.17g | |
| Cholesterol 101mg | 34% |
| Sodium 7435mg | 310% |
| Potassium 2544mg | 73% |
| Total Carbs 44.61g | 12% |
| Dietary Fiber 18.1g | 60% |
| Sugars 19.22g | 13% |
| Protein 53.98g | 86% |
